Lykkers, is your grill craving something extraordinary? Let's answer the call with chicken kofta: juicy, herb-flecked cylinders threaded on skewers and kissed by open flame.
This Middle Eastern-inspired recipe keeps prep fuss-free, yet layers in bright aromatics and gentle warmth from pantry spices. Grab a mixing bowl—dinner's 25 minutes away!
Why This Kofta Rocks
Classic kofta traditionally stars ground lamb, but lean ground chicken (93 % preferred) offers a lighter bite without sacrificing succulence. Breadcrumbs supply structure, fresh parsley lends grassy freshness, and a trio of cumin, coriander, and cinnamon provides fragrant depth. A pinch of cayenne is optional for heat seekers.
Grilled over medium-high heat, each skewer firms up, develops irresistible char lines, and reaches a safe internal temperature of 165 °F (74 °C) in a flash.
Ingredient Line-Up (Serves 4)
- 1 lb (450 g) ground chicken — look for 93 % lean for optimal moisture
- ¼ cup (40 g) minced yellow onion
- 2 garlic cloves, crushed or minced
- ¼ cup (25 g) plain breadcrumbs (use gluten-free crumbs or almond flour if needed)
- 1 tsp ground cumin
- ¾ tsp ground coriander
- ¾ tsp ground cinnamon
- ½ tsp fine sea salt
- ¼ tsp freshly cracked black pepper (optional)
- ¼ tsp ground cayenne (optional, gentle heat)
Gear Check
- Mixing bowl & spoon
- Outdoor grill or cast-iron grill pan
- Instant-read thermometer for accuracy
Prep in Five Steps
1. Season & Mix
- Add ground chicken, onion, parsley, garlic, breadcrumbs, and spices to a bowl.
- Use your hands to mix until the herbs and crumbs are just blended—don't overwork it.
2. Shape & Skewer
- Split the mixture into 8 parts (about ¼ cup each).
- Wet your hands, then roll each portion into a short cylinder, about 5 inches (12 cm) long.
3. Fire Up the Grill
- Preheat grill or grill pan to medium-high (≈ 400 °F / 200 °C).
- Brush grates lightly with avocado oil to prevent sticking.
4. Cook to Perfection
- Lay skewers on hot grates without crowding.
- Grill 3–4 min; flip gently with tongs.
- Grill another 3–4 min on second side.
- Confirm internal temp hits 165 °F (74 °C).
5. Rest & Serve
- Transfer skewers to a plate; rest 3 min so juices settle.
- Garnish with extra parsley or a squeeze of lemon juice.
Flavor Variations
- Herb Explosion: Swap parsley for cilantro and dill for a brighter profile.
- Smoky Twist: Stir ½ tsp smoked paprika into the mix.
- No Grill? No Problem: Pan-sear patties (½-inch thick) in 1 Tbsp oil over medium heat, 4–5 min per side.
Sidekick Ideas
- Lemon-infused rice (add zest of 1 lemon and 1 Tbsp juice after steaming).
- Creamy hummus swirled with extra-virgin olive oil.
- Quick cucumber-tomato salad: dice veggies, sprinkle sea salt, splash red-wine vinegar.
- Warm pita brushed with garlic oil.
- Charred veggies—think zucchini ribbons or bell-pepper strips—grilled alongside kofta.
Storage & Meal Prep
- Chill: Cool leftovers, store airtight up to 3 days; reheat in a skillet over low-medium heat 2 min per side.
- Freeze: Shape raw mixture into flat patties, flash-freeze on parchment, then bag for up to 1 month. Cook from frozen—add 2 extra minutes per side.
Nutritional Snapshot (per two-skewer portion)
Approximately 230 calories, 22 g protein, 10 g carbs, plus iron, vitamin B12, and a sprinkle of fiber from breadcrumbs and herbs.
Grill Master Tips
- Keep It Cool: Work with cold chicken; warm meat softens, making skewering tricky.
- Oil Smart: Use a silicone brush to hit grates only where kebabs will sit—minimizes flare-ups.
- Uniform Size: Consistent thickness ensures all kofta reach 165 °F simultaneously.
Wrap-Up
There you have it—sizzling chicken kofta that's equal parts speedy, wholesome, and flavor-packed. The cinnamon's subtle sweetness, cumin's earthiness, and parsley's freshness join forces for an unforgettable bite. Which spin will you try next, Lykkers—extra mint, fiery harissa drizzle, or maybe a tahini-yogurt dip? Let us know your delicious twists and keep those grills glowing!
